BALSAMIC ROSEMARY MARINATED LAMB

INGREDIENTS:

• 2 racks of lamb, 8 bones each
• 1/4 cup balsamic vinegar 
• 1/4 cup olive oil
• 4 cloves garlic, chopped 
• 4 sprigs fresh rosemary

METHOD:

Put the racks in a ziplock bag. Make the marinade and pour it over the lamb. 

Refrigerate 24 hours. When ready to cook, remove from bag and dry with paper towels. 

Heat 5 tablespoons olive oil in a cast iron skillet over medium high heat. When hot, sear each rack until well browned. 

Put on a parchment papered sheet pan and rub each rack on the fatty side with 2 tablespoons Creole mustard. 

Sprinkle with salt and freshly ground pepper. 

PECAN CRUST

• 1 cup roasted pecans
• 1/4 cup freshly grated Parmigiano-Reggiano 
• 1/4 cup olive oil
• 5 cloves garlic, chopped
• Salt and freshly ground pepper to taste

Put the pecans, parmesan and garlic in a food processor and pulse until chopped to small pieces. Pour the oil in and pulse until almost a paste. Add salt and freshly ground pepper and pulse once more. Put in a bowl.

Heat oven to 400°F. 

Pack 1/4 of the pecans mixture onto the fatty side of each rack. Put the lamb in the oven and roast until medium rare, 130°F, for about 25 to 30 minutes. 

Remove from the oven and let rest for 10 minutes before carefully slicing into chops, trying to preserve the crust. A lot will come off, but that's okay. 

Just put the lamb on the plate and spoon the pecans over it. Put some butter enriched demi-glace around the chops and sprinkle with chopped parsley. 

BURGUNDY PUREE DE POMMES DE TERRE

• 1 bottle Burgundy wine
• 1 shallot, chopped
• 2 cloves garlic, peeled and smashed 
• 10 peeled Russet potatoes 
• 1 stick unsalted butter 
• 1/4 cup heavy cream 
• 1 stick butter
• 4 tablespoons sour cream 
• Salt and freshly ground pepper to taste

Put the wine, shallot and garlic in a saucepan and reduce to almost a syrup. Strain and set aside. In a large pot, boil the potatoes until tender. Meanwhile, combine the cream and butter in a sauce pot and heat until butter is melted. Drain the cooked potatoes well and put back in the pot, turning the heat to medium high, just to dry out the potatoes a little bit. Turn the heat off and pass the potatoes through a ricer, food mill or mash them to the desired consistency. Add the reduced wine, sour cream and cream/butter mixture. Mix together until smooth and add the salt and pepper them mix one more time. 

ENJOY YOUR BALSAMIC ROSEMARY MARINATED LAMB